This Roasted Beets and Rice Salad is simple, but a well-rounded and delicious salad!

I've acquired my first sickness of the season and it has knocked me sideways. Despite feeling like I want to do nothing but crawl into my cozy clean-sheeted bed, I had a productive weekend at home. Sunday was one of the first weekend days in months that I spent at home with no plans to leave. My boys' bedroom is now clean, all of our beds have clean sheets, my bathroom is sparkling and the laundry is done and put away. Now if only the toys could stay in one spot for more than 30 seconds!

This post comes to you as a part of McCormick's Go4Gourment cooking challenge. McCormick provided 4 ingredients and I came up with a delicious dish involving all of them. This was quite a challenge for me because one of the ingredients is perhaps the only food on the planet I have not found a way to enjoy. Until now. Can you guess which one?

Arborio rice

Crushed rosemary

Balsamic vinegar

Beets

I struggled with this for a few days. How in this beautiful world would I be able to make a dish with beets that I could eat and enjoy? I did some research and a lot of thinking and came up with what I truly believe is the best way on the planet to enjoy beets. Because this is the only time in my life that I have put a beet into my mouth and said, "Mmm!" If you, too, struggle with beets but would like to move toward enjoying them, roasting them is a good place to start. Trust me.

This Roasted Beets and Rice Salad is simple, but well-rounded and delicious. Allow yourself to enjoy every flavor and texture. Tart, crunchy, soft, sweet, distinct, subtle. I loved it. I hope you do, as well.

First, roast those pretty beets. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil. Coat it with cooking spray and set aside.

Remove the tops and bottoms from 3 beets. Remove the skins with a vegetable peeler.

Cut the beets into small cubes, ensuring they are all approximately the same size. Place the beet cubes in a single layer onto the prepared baking sheet.

In a medium bowl, combine:

1/2 cup balsamic vinegar

1/2 cup extra-virgin olive oil

2 tablespoons sugar

1 tablespoon crushed rosemary

Salt and pepper, to taste

Mix well. Pour the mixture evenly over the beets.

Spoon the liquid over the beets.

Pop it into the preheated oven and bake for 40 minutes. Every 5 to 7 minutes, stir and flip the beets around and spoon the liquid over top of them so they remain well-coated.

In the meantime, prepare 1 cup of Arborio rice according to package directions. Add the cooked rice to a large bowl, along with:

5-oz. package feta cheese

Roasted beets, once cooled (do not discard juices from pan).

Mix everything together and drizzle olive oil over the contents.

Divide 4 cups of mixed greens between 4 large salad bowls or plates. Divide the beet-rice mixture between the 4 bowls and toss. Drizzle with the juices from the pan and serve!

Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so.

In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve.